Cook

2 weeks ago

Markham, Canada Markhaven Home for Seniors Full time

_For more than fifty years, Markhaven Inc. has been providing care to seniors with a commitment to the physical, emotional and spiritual well-being of our residents. We strive to have excellent service for residents of every culture in a supportive, caring Christian environment, and to maintain a high level of dignity and individuality. We are proud to have a professional team of health care providers trained to ensure the comfort, happiness and wellbeing to each of our 96 residents. To assist us in continuing this mission, we are currently seeking a:_
- **Permanent Part-Time Cook**_

**HOURS OF WORK**: 10:00 am - 6:00 pm, minimum of 30 hours bi
- weekly.

**Position Summary**

Working as part of a team, the Cook is responsible for the preparation and service of nutritious meals for residents, including but not limited to breakfast, lunch, dinner and AM, PM, HS snacks. The Cook acts as a kitchen lead and guides food preparation and service for the dietary staff. On occasion, the Cook may also be required to prepare food for staff or visitors, and any other assigned duties as per Manager. All food will be prepared according to standardized recipes, portion control, and safe food handling and sanitation practices. Meal preparation and food service guidelines are in accordance with the local Public Health Authority, the Ministry of Health & Long Term Care policies, as well as the policies outlined by Markhaven Home for Seniors.

**Qualifications**

**Education**:

- Preference will be given to individuals who possess Cook/Chef training or a culinary management diploma or equivalent, from a recognized program that meets the standard established by the Ministry of Training, Colleges, and Universities.
- Must possess a current Food Handler Training Certificate and demonstrated knowledge about HACCP.
- Must be fluent in reading, writing, and speaking English.
- Must be able to understand and follow verbal and written instructions.

**Experience**:

- Experience or training in high quantity food production for health care settings or have interest in learning the specifics of healthcare cooking.
- Experience working with healthcare menu systems, and special diet extensions and textures, or interest in learning.
- Knowledge and understanding of safe inventory practices, and food service inventory processes.
- Experience working accurately, efficiently, and safely in a food service kitchen.
- Demonstrates strong leadership, problem solving and communication skills. Able to make decisions independently, take initiative, and eager for continuous learning and improvement.

**Personal**:

- Ability to work respectfully and inclusively in a diverse environment.
- Demonstrates flexibility in daily routine and ability to prioritize tasks as needed.
- Maintain high professional and ethical standards.
- Willingness to take on new challenges and seek professional development as the position allows.
- Takes ownership and pride in their work.
- Maintains an acceptable level of personal hygiene.
- Must be reliable, conscientious, detail-oriented, and organized.
- Demonstrates compassion and understanding everyday and have excellent customer service skills.

**POSITION DUTIES AND RESPONSIBILITIES**

The Cook’s responsibilities will include but are not limited to, the duties and responsibilities outlined below. While specific assignments may vary on a daily, weekly, or monthly basis, the following outlines the general expectations:
**Daily Food Service Operation**:

- Daily food service operation must always be resident-centered and safety-minded.
- Prepares all foods indicated on the menu cycle for residents, using standardized recipes and portion sizes.
- Schedules food preparation such that items needing defrosting, marinating, or prolonged cooking are handled according to HACCP.
- Prepares foods to high standard of taste, smell, and appearance, as per the Resident population’s preferences.
- Follows food production schedules as provided by the Manager.
- Makes menu substitutions as necessary and records these ahead of time on production sheets, menu postings, and to Dietary Aides.
- Cooks foods to safe internal temperatures according to HACCP, and without diminishing food quality, or appearance.
- Reports food, supply, and equipment needs to the Manager.
- Ensures that all supplies and equipment required for daily food preparation are available and kept in safe working condition.
- Operates kitchen equipment safely and appropriately.
- As assigned, responsible for conducting supply inventory in dry storage, fridge, and freezer.
- In the absence of Manager, oversees the daily operation of the kitchen. (i.e. food service details, menu changes, shift coverage, orders, etc.)
- Responsible for ensuring the kitchen and storage spaces are adequately stocked, organized by FIFO, and clean at all times.
- Rotates stock, covering, labelling, dating, and storing food properly.
- Refills, and restocks kitchen supplies on a daily basis.

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